ASSESSMENT AND PERFORMANCE EVALUATION OF STARCH MODIFIED EDIBLE COATING AND FILM ON TOMATO PRESERVATION

Abstract

This study explores the use of starch-modified edible coatings and films to enhance tomato preservation, addressing the need for improved post-harvest strategies. Through chemical modification of cassava starch by crosslinking, the films displayed enhanced water resistance, mechanical strength, and flexibility, making them effective barriers against microbial activity and moisture loss. Key results showed that the modified starch improved functional properties, including an increase in the oil absorption capacity of 8.05%. The formulation containing modified starch and guar gum (MSA) sample exhibited the highest DPPH scavenging ability (60.86%) and notable ABTS radical scavenging activity. Native starch, gelatin and guar gum (SGA) retained the highest lycopene content (0.56 mg/100g). Coatings made from the modified cassava starch outperformed native starch films in tensile strength and compressive resilience, resulting in an extended shelf life for coated tomatoes, preserving nutritional quality and reducing spoilage. These findings suggest that starch-modified coatings offer an effective, eco-friendly approach to prolong the post-harvest freshness of tomatoes, with implications for reducing food waste in agricultural supply chains.